Chicharrón de poisson péruvien

Pat the fish chunks dry and toss them in a bowl with the lime juice, garlic, salt and pepper. Let them sit at room temperature for 15 minutes; the lime juice firms the flesh and seasons it right through.

• 600 g fish chunks
• 2 limes, juiced
• 4 cloves garlic
• 1 tsp salt
• 1/2 tsp black pepper

✅ C'est prêt quand : the fish has turned slightly opaque at the edges and smells bright and citrusy

Slice the onion as thin as you can, then rinse it briefly under cold water and shake dry; this takes away the raw bite and keeps the slices crisp. Mix with the lime juice, chili, cilantro and a pinch of salt, and let it rest while you fry the fish.

• 1 red onion
• 1 lime, juiced
• 1 aji limo or chili
• 2 tbsp cilantro
• to taste salt

✅ C'est prêt quand : the onion looks slightly translucent and smells fresh, not sharp